aajakoreport

Nepali chicken chilly

This Nepali style Chili Chicken is cooked with all 
colour of bell peppers; red, green and yellow, 
giving it a colourful look as well as a subtle hint 
of sweetness that marries just as well with the 
succulent chicken to produce an explosive and 
delightful taste! 
Ingredients 
2 lb of boneless chicken breast pieces 
1 large red onion, chopped 
2 medium tomatoes, chopped 
1 tablespoon garlic paste 
1 tablespoon ginger paste 
4-5 small green chili, to taste 
2 tablespoon honey 
1 small green bell pepper, seeded and diced 
1 small red bell pepper, seeded and diced 
1 small yellow bell pepper, seeded and diced 
1 cup green peas 
1 tablespoon turmeric 
½ tablespoon ground cumin 
½ tablespoon ground coriander powder 
½ tablespoon red chili powder, to taste 
2 tablespoon vegetable oil 
Freshly chopped cilantro for garnish 
Salt & pepper, to taste 
Marinade 
1 large garlic clove, peeled 
½ inch ginger, peeled 
1-2 small green Thai chilies, to taste 
½ tbsp ground cumin powder 
½ tsp red chili powder, to taste 
Pinch of freshly grated nutmeg 
Juice of 1 lime (or lemon) 
1 tbsp oil, vegetable or canola 
Salt & pepper, to taste 
Instruction 
In a blender combine all the marinating 
ingredients to form smooth paste. Pour the 
marinating paste over the chicken pieces in a 
large bowl and mix well. Let marinate for at least 
4 hours. 
Grill on a BBQ or broil the chicken pieces in an 
oven until fully cooked, golden brown and tender. 
Discard any remaining marinade. Let the chicken 
cool and cut into 1 inch pieces. Set aside until 
needed. 
Using a blender or food processor, puree 
tomatoes and onion along with the garlic and 
ginger paste. Add fresh chilies, honey and all 
spices (turmeric, ground cumin powder, ground 
coriander powder, red chili powder, salt & 
pepper) and the vegetable oil. Blend into a 
smooth paste. 
In a large deep skillet or wok on medium heat, 
carefully add the paste and let cook uncovered 
for 8-10 minutes. Then add the bell peppers, stir 
well and let cook until just tender. Next, add the 
chicken pieces. Stir well to coat the chicken in 
the curry and let cook for a few minutes until 
they are thoroughly cooked. Garnish with the 
cilantro leaves and serve with boiled rice or roti.
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Nepali chicken chilly

This Nepali style Chili Chicken is cooked with all colour of bell peppers; red, green and yellow, giving it a colourful look as well as a...

somosa recipes

Samosa 
Samosa is a well-known appetizer in Nepal and 
India. It is made up of curried potato and peas 
filled into pastries which is deep fried until 
crispy. A green-spicy chutney is usually served 
alongside the somasa. Yum! 
Ingredient 
Pastry dough 
2 cup flour 
1/2 cup melted butter or warm oil 
1 cup chilled yogurt 
1/2 teaspoon salt 
Filling 
2 cups diced potatoes, boiled and roughly 
mashed 
1/2 cup green peas 
1/2 cup diced carrots, boiled 
1 medium onion, finely chopped 
1 tablespoon garlic, crushed 
1 tablespoon ginger, crushed 
3 fresh red chilies, julienned 
1 tablespoon garam masala 
1 tablespoon lemon juice 
3 tablespoons cooking oil 
Salt and Pepper to taste 
2 tablespoon chopped cilantro 
Instruction 
Making the wrapping 
In a large bowl, combine flour, oil/melted butter, 
salt and a little water; crumble up thoroughly. 
Knead the dough out until smooth texture has 
been achieved. Cover with a moist cloth and let 
stand for at least 25 minutes. 
Make 1-inch balls from the dough mass. Keep 
the balls covered with a wet towel at all times 
during the preparation. Take a dough ball and 
roll out into 3-inch paper-thin circles. With a 
sharp knife dissect the circle in the middle to 
form two semi-circles. Take one semi circle, 
apply water along the straight rim. Make a small 
cone by sealing the overlapping seams. 
Making the filling 
In a non-stick sauté pan, heat oil. Add onion and 
fry until lightly browned. Add garlic, ginger, chili 
and garam masala; fry for a minute or so. Add 
mashed potatoes, green peas and diced carrots 
followed by lemon juice, salt and pepper. Mix all 
ingredients thoroughly. Cover and refrigerate 
until used. 
Put a tablespoon of the filling mixture into the 
cone and press down the cone. Close in the 
edges at the center. Repeat with the other balls. 
Frying the samosa 
In a deep frying pan, heat the oil in medium-low 
temperature. Slowly deep-fry the samosas and 
keep turning until it is crispy and golden brown. 
Drain on kitchen towel when ready and serve hot 
with chutney.
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakgF0pZkcUNqEfrO1wsCHVhBoVsarLEzPrAsw-vU1EwhDkLITJblE53AMvfUQJ5v3jW7qkkyRLEOWwlndMFmUwCLm0YNyFwNynrtWo5M2n82ny1wLtq6MEXIkGujWHobkz8QIEHS6N14t/s1600/images_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakgF0pZkcUNqEfrO1wsCHVhBoVsarLEzPrAsw-vU1EwhDkLITJblE53AMvfUQJ5v3jW7qkkyRLEOWwlndMFmUwCLm0YNyFwNynrtWo5M2n82ny1wLtq6MEXIkGujWHobkz8QIEHS6N14t/s640/images_2.jpeg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnKmt4WFDc-hI4puw4Ie7i-E3kIxP7ymg3VZsQyO00wWpo8p5-tF60DJy-djZZNdvSF0F1Xdl4iZ_l9um1KTHHe6xQL8Ap5vwXpflIgRAWmwP9fMJ_v0iVPBcS1_RZf8C-nZNrdKFE4Es/s1600/images.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnKmt4WFDc-hI4puw4Ie7i-E3kIxP7ymg3VZsQyO00wWpo8p5-tF60DJy-djZZNdvSF0F1Xdl4iZ_l9um1KTHHe6xQL8Ap5vwXpflIgRAWmwP9fMJ_v0iVPBcS1_RZf8C-nZNrdKFE4Es/s640/images.jpeg"> </a> </div>

somosa recipes

Samosa Samosa is a well-known appetizer in Nepal and India. It is made up of curried potato and peas filled into pastries which is deep f...